Ingredients
1
cup packed brown sugar
3/4
cup shortening
1/4
cup molasses
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
1
teaspoon ground cinnamon
1
teaspoon ground ginger
1/2
teaspoon ground cloves
1/4
teaspoon salt
3/4
cup granulated sugar
1/2
cup butter, softened
1
egg
3/4
cup plus 1 tablespoon Gold Medal™ all-purpose flour
1/2
cup Gold Medal™ whole wheat flour
1
teaspoon cream of tartar
1/2
teaspoon baking soda
1/2
teaspoon salt
1/4
cup granulated sugar
2
teaspoons ground cinnamon
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
In large bowl, mix brown sugar, shortening, molasses and egg. Stir in remaining Gingersnap Cookie Dough ingredients.
In another large bowl, beat 3/4 cup sugar, the butter and eggs with electric mixer on medium speed until well mixed. Stir in remaining Snickerdoodle Cookie Dough ingredients.
For each cookie, shape a level tablespoon of Gingersnap Cookie Dough and a rounded teaspoon of Snickerdoodle Cookie Dough into a ball. In small bowl, mix 1/4 cup sugar and 2 teaspoons cinnamon. Roll dough balls in cinnamon sugar; place on cookie sheet.
Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes on cookie sheet. Remove to cooling rack to cool completely.
